If you can get Vietnamese baguette with its thin flaky crust and soft airy bread, the better your banh mi will be. If using regular baguette, you may have to remove some of the bread inside to make room for the fillings.Mayo and liver pate make the base of the sandwich. Vegetables, pickled and fresh, add richness to the filling. Eggs are optional.
Stir together the rice vinegar, sugar and salt with a quarter cup of water until the sugar and salt are fully dissolved.
Taste the vinegar-sugar sugar mixture. If you prefer a sweeter pickling solution, stir in more sugar.
Pour the pickling solution into the jar with the carrot and radish (see notes after the recipe).
Assemble your rotisserie chicken banh mi
If your chicken is cold, toss in a hot pan (or pop into the oven toaster) to reheat.
Toast the baguettes and split vertically.
Spread mayo on half of the bread and liver pate on the other half.
Scatter the julienned cucumber on the bottom half of the baguette.
Pile the chicken on top of the cucumber.
Top the chicken with the pickled carrot and radish.
Sprinkle chili lime salt, and drizzle seasoning and chili sauce over the filling.
Optionally, top with fried eggs before finishing up with fresh cilantro.
Bring the two halves of the baguettes together (if you added eggs, be careful not to squish them) and serve.
Ideally, the pickled carrot and radish should be prepared several hours or even a day ahead and kept in the fridge to allow the vegetables to soak up the flavors of the pickling solution. Chili lime salt is available in Asian groceries. If you can't find it, simply mix together finely grated lime zest, chili flakes and salt.
Keyword Banh Mi, Sandwich
Rotisserie Chicken Banh Mi https://devour.asia/rotisserie-chicken-banh-mi/ July 10, 2021